Food Training Manual Flashcards

Introduction to Kairos and Operational Standards

• Definition of Kairos: Derived from Greek, it represents "feeling at the right place, at the right time, creating the perfect atmosphere for everything to effortlessly fall into place."

• Date of Manual: $4/22/2026$.

• Associated Entities: CASA NEOS, LOUNGE, RDG, Learning & Development.

• Food Safety Warning: Consuming raw or undercooked fish, shellfish, or meat increases the risk of foodborne illness, especially for those with certain medical conditions. Guests are advised to alert their server to any food allergies before ordering and to consult a physician if unsure of their risk.

• Service Fees: A $20\%$ Operations Charge is added to all checks.

  • Clarification: This charge is not a gratuity.

  • Purpose: It supports venue operations and service team compensation.

Menu Navigation and Service Standards

• Standard Tableside Description Requirements: When dropping a dish at a table for guests, the description must explicitly include:

  1. The Protein.

  2. The Sauce.

  3. The Garnish.

• Index Guide for Dietary Restrictions and Allergies:

  • GF: Gluten-Free.

  • V: Vegan.

  • N: Contains Nuts.

  • S: Shellfish.

Appetizers

• CASA NEOS MEZZE (V, N):

  • Tableside Description: Hummus, babaghanoush, and muhammara.

  • Price: $23$; an additional $8$ to add crudites.

  • Allergies: Dairy, Allium, Citrus, Spice, Gluten, Sesame, Nut Spice.

  • Removable Allergens: Gluten.

  • Components: Three dips (Hummus, babaghanoush, muhammara) served with levantine bread.

  • Garnish: A side of levantine bread.

• HORIATIKI GREEK SALAD (GF):

  • Tableside Description: Greek salad with Kumato tomato, cucumber, aged PDO feta, mountain oregano vinagrette, kalamata olive, and olive oil.

  • Price: $25$.

  • Allergies: Dairy, Allium, Spice, Citrus, Alcohol.

  • Removable Allergens: Dairy, Allium.

  • Components: Kumato tomatoes, cucumber, red onions, kalamata olives, and $100\,g$ of PDO feta cheese.

  • Sauce: Oregano vinaigrette (composed of aged red wine vinegar, Greek oregano, oil, lemon juice, orange juice, and Dijon mustard).

  • Garnish: PDO Aged feta, dry oregano, fresno pepper, and caperberry.

• ZUCCHINI & EGGPLANT CHIPS:

  • Tableside Description: Thinly sliced eggplant and zucchini, lightly battered and fried, served with crispy basil and a tzatziki dipping sauce.

  • Price: $21$.

  • Allergies: Gluten, Allium, Citrus, Spice, Dairy.

  • Removable Allergens: Allium, Citrus, Spice, Dairy.

  • Components: Thinly sliced green zucchini and eggplant, tempura battered and fried until crisp, seasoned with salt and espelette.

  • Sauce: Tzatziki sauce (composed of cucumber, Greek yogurt, dill, garlic, mint, lemon juice, cayenne pepper, salt, and olive oil).

  • Garnish: Espelette.

• FRITO MISTO:

  • Tableside Description: Frito misto featuring calamari and prawns with a turmeric-piquillo emulsion and lemon.

  • Important Protocol: This dish features a market selection of seafood; servers must always announce what specific seafood is being used that day when delivering the dish.

  • Price: $26$.

  • Allergies: Shellfish, Seafood, Allium, Spice, Citrus, Gluten, Egg.

  • Removable Allergens: Egg.

  • Components: Frito misto tempura battered and fried, then seasoned with Salvador spice.

  • Sauce: Turmeric-piquillo pepper aioli (composed of turmeric, piquillo pepper, scallions, smoked paprika, cayenne, chives, lemon juice, and mayo).

  • Garnish: Parsley and crispy fried lemon.

• BLACK TRUFFLE ARANCINI:

  • Tableside Description: Black truffle arancini with risotto and truffle aioli.

  • Price: $18$.

  • Allergies: Dairy, Gluten, Egg, Allium, Alcohol.

  • Components: $5$ pieces of risotto (containing onion, white wine, salt, and oil) mixed with truffle pate, truffle cream, parmesan, and butter. These are breaded in flour, egg wash, and panko, then fried until crisp and seasoned with salt.

  • Sauce: Truffle aioli.

  • Garnish: Microflowers.

• CHEF’S SIGNATURE TRUFFLE PIZZA:

  • Tableside Description: Black truffle pizza with fresh black truffle, mushroom duxelle, fior di latte, and parmesan cheese.

  • Price: $52$.

  • Allergies: Dairy, Gluten, Allium, Spice.

  • Components: Homemade pizza dough topped with mushroom duxelles (consisting of cremini mushroom, shallot, butter, truffle oil, canned truffle, and salt) and shredded fontina cheese.

  • Sauce: Truffle oil.

  • Garnish: Fresh truffle, black pepper, and microgreens.

• SPICY TUNA BRIOCHE:

  • Tableside Description: Spicy tuna brioche with harissa aioli, avocado cream, and sesame seeds.

  • Price: $24$.

  • Allergies: Seafood, Allium, Sesame, Citrus, Gluten, Egg, Dairy.

  • Serving Size: $3$ pieces; $55\,g$ tuna portion.

  • Components: Spicy tuna mix (tuna, lime zest, harissa aioli, harissa paste, crunchy garlic, chopped chives, and scallions) placed on toasted brioche.

  • Sauce: Lemon gel, harissa aioli, and avocado coulis (composed of avocado, salt, water, and sugar).

  • Garnish: Sesame seed, starflower, and micro sorrel.

• WAGYU BRIOCHE "ABURI":

  • Tableside Description: Truffle aioli, lemon gel, citrus ponzu, and fresh black truffle.

  • Price: $38$.

  • Allergies: Allium, Citrus, Gluten, Egg, Dairy.

  • Serving Size: $3$ pieces; $15\,g$ per slice.

  • Sauce: Lemon gel and truffle aioli.

Raw Bar

• CARPACCIO di WAGYU al PEPE NERO:

  • Tableside Description: Mustard vinaigrette, Sicilian olives, capers, parmigiano, harissa aioli, and charred sourdough.

  • Price: $45$.

  • Allergies: Allium, Citrus, Egg, Dairy, Gluten, Alcohol, Spice.

  • Removable Allergens: Gluten.

  • Serving Size: $110\,g$ beef.

  • Components: Thinly sliced raw MS $8/9$ Australian wagyu beef marinated in mustard vinaigrette and topped with grated parmesan cheese, crispy capers, shallots, chives, sea salt, fresh black pepper, lemon zest, and Sicilian olives.

  • Sauce: Mustard vinaigrette (mustard, red wine, canola oil, olive oil, and shiro dashi) and harissa aioli.

  • Garnish: Grilled sourdough bread, micro sorrel, and micro flower.

• SEABASS CARPACCIO DEL MARE (GF):

  • Tableside Description: Seabass carpaccio topped with lemon gel, fleur de sel, espelette pepper, and basil oil.

  • Price: $26$.

  • Allergies: Citrus, Spice, Seafood.

  • Serving Size: Thinly sliced branzino filet, $110\,g$.

  • Sauce: Basil oil and lemon juice.

  • Garnish: Fleur de sel, espelette pepper, and lemon zest.

• BLUEFIN TUNA CRUDO:

  • Tableside Description: Bluefin tuna crudo with lemon gel, orange zest, and espelette pepper.

  • Price: $36$.

  • Allergies: Seafood, Citrus, Spice.

  • Serving Size: $60\,g$ total of bluefin toro and chutoro.

  • Components: Sliced toro and chutoro marinated with orange zest, sea salt, espelette, hojiblanca olive oil, lemon gel, and citrus ponzu.

  • Sauce: Key lime on the side.

  • Garnish: White flowers and sorrel.

• OYSTER SELECTION (GF, S):

  • Tableside Description: Watermelon mignonette, lemon, basil, and calamansi sauce.

  • Price: $30$ for half a dozen; $60$ for one dozen.

  • Allergies: Seafood, Citrus, Allium, Spice, Shellfish.

  • Removable Allergens: Allium, Citrus, Spice.

  • Components: Half a dozen or one dozen East or West Coast fresh shucked oysters.

  • Sauce: Watermelon mignonette, lemon, and basil and calamansi sauce.

  • Garnish: Fresh lemon, espelette, and Tabasco on the side.

• ROYAL KALUGA FROM PETROSSIAN CAVIAR:

  • Tableside Description: Royal Kaluga caviar from Petrossian served with traditional condiments and Blini.

  • Price: $185$ for $30\,g$.

  • Allergies: Seafood, Egg, Dairy, Allium, Gluten.

  • Removable Allergens: Egg, Dairy, Allium, Gluten.

  • Components: Egg whites, egg yolks, chives, cr
    me fraiche, and shallots.

  • Garnish: Blinis.

Signature Dishes

• CASA NEOS PAELLA - SEA:

  • Tableside Description: Lobster Paella; Bomba rice paella cooked with Spanish sofrito, paprika, garlic, calamari, and a base of shellfish stock combined.

  • Price: $110$ (serves $2$); $200$ (serves $4$).

  • Allergies: Seafood, Allium, Citrus, Spice, Egg, Alcohol, Soy.

  • Removable Allergens: Egg, Citrus.

  • Components: Cooked slowly and finished with a whole grilled lobster and romano beans.

  • Sauce: Saffron aioli and spiced salsa verde.

  • Garnish: Side of saffron aioli, spiced salsa verde, and grilled lemon.

• CASA NEOS PAELLA - LAND:

  • Tableside Description: $14\,oz$ Ribeye or Wagyu Tomahawk Paella; Bomba rice paella cooked with Spanish sofrito, paprika, garlic, saffron, and a base of brown chicken stock.

  • Price: $160$ for $14\,oz$ Ribeye (serves $2$); $325$ for $32\,oz$ Australian Wagyu Tomahawk (serves $4$).

  • Allergies: Allium, Citrus, Spice, Gluten, Egg, Soy.

  • Removable Allergens: Egg, Citrus.

  • Components: Cooked slowly and finished with romano beans.

  • Sauce: Garlic aioli and spiced salsa verde.

  • Garnish: Served with a side of garlic aioli, spiced salsa verde, and grilled lemon.

• CASA NEOS SUSHI AND CRUDO BOAT (GF):

  • Tableside Description: Chef's Selection featuring various seafood, sushi, crudos, tartars, and maki preparations.

  • Price: $265$.

  • Allergies: Seafood, Spice, Citrus, Gluten, Egg, Allium.

  • Included Components:

    • Faroe salmon sashimi ($3\,PC/36\,g$).

    • Yellowfin tuna sashimi ($3\,PC/36\,g$).

    • Bluefin sashimi ($3\,PC/36\,g$).

    • Hamachi sashimi ($3\,PC/36\,g$).

    • Madai sashimi ($3\,PC/36\,g$).

    • Scallop sashimi ($1/60\,g$).

    • Seabass Carpaccio ($1/40\,g$).

    • Sicilian Prawn tartare ($30\,g$).

    • Truffle Hamachi Maki ($1\,ea$).

    • Paella Maki ($1\,ea$).

    • Wagyu Maki ($1\,ea$).

  • Add-on: Caviar available in any size.

• KALUGA CAVIAR PASTA:

  • Tableside Description: Shell Marini
    re, Anisette, Meyer Lemon.

  • Price: $95$.

  • Allergies: Citrus, Alcohol, Seafood, Shellfish, Gluten, Dairy.

  • Components: Muscles cooked with shallots and garlic, Pernod Liquor, white wine, and heavy cream. Reduced and finished with lemon puree, butter, lemon juice, lemon zest, and chives.

  • Garnish: Topped with $15\,g$ of Osetra Caviar.

• $32\,oz$ AUSTRALIAN WAGYU TOMAHAWK (GF):

  • Tableside Description: USDA prime tomahawk with herbs de Provence.

  • Price: $275$.

  • Allergies: Allium, Spice, Citrus.

  • Removable Allergens: Egg.

  • Components: $32\,oz$ Bone-in tomahawk seasoned with herbs de Provence, grilled sweet peppers and tomatoes, and crispy artichoke.

  • Sauce: Garlic confit.

  • Garnish: Bouquet garni (sage, bay leaf, rosemary, thyme).

• $8\,oz$ WAGYU BEEF SKIRT STEAK (GF):

  • Tableside Description: $8\,oz$ wagyu skirt steak seasoned with CASA NEOS spice, served with a side of grilled Maitake and smoked eggplant puree.

  • Price: $80$.

  • Allergies: Spice, Allium, Alcohol, Sesame, Citrus.

  • Removable Allergens: Alcohol, Sesame.

  • Components: $8\,oz$ Wagyu skirt steak marinated in (Ararat, garlic, olive oil, thyme, salt), seasoned with Ararat and cooked to temperature.

  • Sauce: Harissa mojo rojo (piquillo pepper, spicy harissa, smoked paprika, sherry vinegar, olive oil, cumin, garlic, salt).

  • Garnish: Slow poached in olive oil; Maitake mushroom seasoned with CASA NEOS spice.

Mediterranean Maki

• A5 WAGYU ‘ABURI’ MAKI:

  • Tableside Description: A5 Wagyu maki with toro, foie gras, unagi sauce, and orange zest.

  • Price: $45$.

  • Allergies: Seafood, Citrus, Gluten, Sesame, Soy, Spice.

  • Removable Allergens: Sesame.

  • Serving Size: $8$ pieces.

  • Components: Maki roll with aburi (torched) toro bluefin and avocado inside; Japanese rice dusted with black and white sesame seeds, topped with A5 Miyazaki aburi style.

  • Sauce: Ponzu and eel sauce.

  • Garnish: Foie gras, orange zest, pickled fennel (containing white balsamic, sugar, salt, water, and Cancale spice), and wasabi.

• PAELLA MAKI:

  • Tableside Description: Shrimp, Iberico Chorizo, Saffron, Smoked Pimenton Aioli.

  • Price: $25$.

  • Allergies: Spice, Gluten, Shellfish, Garlic, Egg.

  • Serving Size: $8$ pieces.

  • Components: Saffron sushi rice, shrimp paste aioli, and chorizo sobressada.

  • Sauce: Shrimp aioli (Kewpie mayo, Thai shrimp paste).

  • Garnish: Piquillo pepper, pickled fennel (white balsamic, sugar, salt, water, Cancale spice), and wasabi.

• CRISPY MUSHROOM:

  • Tableside Description: Mushroom maki with enoki and maitake tempura, charred broccolini, and coriander mint.

  • Price: $20$.

  • Allergies: Soy, Citrus, Spice, Gluten, Dairy, Sesame.

  • Removable Allergens: Dairy.

  • Serving Size: $8$ pieces.

  • Components: Sushi rice, enoki and maitake mushrooms (tempura fried and seasoned with shabazi), avocado, charred broccolini, fresh mint, and mint jalapeno sauce (composed of avocado, olive oil, basil oil, jalapeno, mint, cilantro, cr
    me fraiche, lime juice, and garlic).

  • Sauce: Mint and jalap
    o cr
    me.

  • Garnish: Coriander, micro cilantro, pickled fennel (white balsamic, sugar, salt, water, Cancale spice), and wasabi.

• TRUFFLE HAMACHI (GF):

  • Tableside Description: Truffle hamachi maki with celery remoulade, Granny Smith apple, and black truffle aioli.

  • Price: $29$.

  • Allergies: Seafood, Onion, Sesame, Dairy, Gluten, Citrus, Egg, Allium.

  • Removable Allergens: Sesame.

  • Serving Size: $8$ pieces.

  • Components: Hamachi mix, apple and celery root slaw (Granny smith apple, celery root, chive, cr
    me fraiche, truffle aioli, truffle oil, lime juice, salt), and crispy shallots.

  • Sauce: Truffle aioli (Kewpie mayo, black truffle, truffle oil, lemon juice).

  • Garnish: Fresh sliced truffle, pickled fennel (white balsamic, sugar, salt, water, Cancale spice), and wasabi.

• SPICY YELLOWFIN TUNA:

  • Tableside Description: Spicy tuna maki with avocado, cucumber, piquillo pepper, orange gel, and harissa aioli.

  • Price: $24$.

  • Allergies: Seafood, Spice, Sesame, Soy, Garlic, Allium, Citrus, Egg.

  • Serving Size: $8$ pieces.

  • Components: Spicy tuna mix (harissa paste, garlic chili, chives, scallion, lime zest, harissa aioli).

  • Sauce: Orange harissa gel (agar agar, orange juice, harissa paste, white balsamic vinegar).

  • Garnish: Flower, orange harissa gel, pickled fennel (white balsamic, sugar, salt, water, Cancale spice), and wasabi.

Mains

• $7\,oz$ USDA BEEF TENDERLOIN FILET (GF):

  • Tableside Description: $7\,oz$ beef tenderloin with mojo rojo, garlic toum, crispy artichoke, and artichoke puree.

  • Price: $70$.

  • Allergies: Garlic, Spice.

  • Components: $7\,oz$ Filet marinated for $24$ hours in herb marinade (parsley, cilantro, rosemary, thyme, garlic, Dijon mustard, salt, pepper), seasoned with CASA NEOS spice, and cooked on a robata grill.

  • Sauce: Mojo rojo.

  • Garnish: Crispy artichoke (pan fried halves stuffed with artichoke puree) and artichoke puree (artichoke confit, water, oil, salt).

• BLACK TRUFFLE PASTA:

  • Tableside Description: Linguini pasta, Parmigiano Reggiano cheese, chives, and shaved fresh black truffle.

  • Price: $52$.

  • Allergies: Gluten, Dairy, Allium, Alcohol.

  • Components: Linguini pasta tossed in a truffle cream (consisting of heavy cream, truffle paste, truffle oil, shallot, butter, canned truffle, and salt).

  • Sauce: Truffle cream.

  • Garnish: Grated Parmigiano Reggiano, chives, and fresh truffle.

• WHOLE BRANZINO (GF):

  • Tableside Description: Spiced Salsa Verde, White Sesame Sauce Vierge.

  • Price: $88$.

  • Allergies: Allium, Spice, Citrus, Seafood, Sesame, Alcohol.

  • Dietary Notes: Gluten-free and Dairy-free.

  • Components: Whole fish marinated in basil pistou (basil, oil, garlic) and salt, grilled on the robata.

  • Sauce: White sesame sauce vierge (incorporating olive oil, white sesame seeds, green onions, piquillo peppers, lemon zest, kalamata olives, red yuzukoshu, Banyuls vinegar, za’atar spice, fresno chili, roma tomatoes, and Aleppo pepper) and salsa verde (parsley, cilantro, green chili, cumin, coriander, clove, cardamom, garlic, lemon zest, lemon juice, and blended oil).

  • Garnish: Charred lemon, Maldon salt, and espellete pepper.

• HERB MARINATED $14\,oz$ DEMKOTA RANCH RIBEYE (GF):

  • Tableside Description: $14\,oz$ Demkota Ranch ribeye with Crispy Pomme Pont Neuf and assorted house-made sauces.

  • Price: $125$.

  • Allergies: Allium, Spice, Egg, Dairy, Citrus.

  • Removable Allergens: Allium, Spice, Egg, Dairy, Citrus.

  • Components: $14\,oz$, seasoned with salt and Pierre Poivre spice, grilled to temperature, and seasoned with caramelized roasted garlic paste and thyme leaves.

  • Sauce: Harissa b
    arnaise (tarragon, white balsamic, shallots, black pepper, chipotle pepper, harissa paste, egg yolks, clarified butter, lemon juice, and chervil), piquillo pepper gremolata, and mojo rojo.

  • Garnish: Potato pont neuf (confit in duck fat and fried twice, seasoned with salt and CASA NEOS spice) and grilled lemon.

• MAINE LOBSTER TEMPURA:

  • Tableside Description: Lobster meat tossed in tempura batter, fried until crisp, then tossed with sea salt and Casa Neos spices, served with ruby baby romaine, chermoula, and homemade pickles.

  • Price: $95$.

  • Allergies: Allium, Seafood, Shellfish, Spice, Gluten, Citrus, Dairy.

  • Removable Allergens: Dairy, Citrus.

  • Sauce: Chermoula and sumac emulsion.

  • Garnish: Served on the shell with Ruby Baby Romaine lettuce leaves, pickled cauliflower, pickled onions, and the chermoula/sumac emulsion.

Sides

• CHARRED BROCCOLINI (GF, V, N):

  • Tableside Description: Charred broccolini with romesco sauce and marcona almonds.

  • Price: $17$.

  • Allergies: Garlic, Spice, Nut.

  • Removable Allergens: Nuts.

  • Components: Grilled broccolini with romesco sauce (red bell peppers, Roma tomatoes, garlic, chickpea flour, blended oil, and sherry vinegar).

  • Sauce: Romesco sauce.

  • Garnish: CASA NEOS spice and marigold flowers.

• SICILIAN RATATOUILLE (GF, V, N):

  • Tableside Description: Sicilian ratatouille with eggplant, tomato, capers, olives, and raisin.

  • Price: $17$.

  • Allergies: Allium, Spice, Citrus, Nut.

  • Removable Allergens: Nuts.

  • Components: San Marzano tomatoes, Italian eggplant, capers, golden raisins, Castelvetrano olives, shallots, thyme, garlic, salt, sugar, smoked paprika, tomato paste, sherry vinegar, bay leaf, fresh basil, and liquid smoke.

  • Garnish: Basil and semi-dried tomatoes.

• CRISPY PATATAS (GF):

  • Tableside Description: Marble crispy patatas (potatoes) with oregano, lemon zest, parsley, and a charred lemon.

  • Service Instruction: The chef recommends the server advise guests to squeeze the lemon on top.

  • Price: $17$.

  • Allergies: Citrus, Allium.

  • Removable Allergens: Citrus, Allium.

  • Components: Baby potatoes baked on a salt bed, smashed, then fried to order until crispy, then tossed in garlic oil, salt, and parsley.

  • Sauce: Garlic oil.

  • Garnish: Lemon zest, salt, and half charred lemon.

Desserts

• CHOCOLATE LAVA CAKE (N, G):

  • Tableside Description: Chocolate lava cake with a chocolate center and Calisson ice cream.

  • Price: $21$.

  • Allergies: Dairy, Egg, Nut, Gluten, Citrus.

  • Removable Allergens: Nut (from ice cream).

  • Components: Chocolate lava cake with chocolate center and Calisson ice cream (orange juice, Greek yogurt, almond paste, and candied cantaloupe).

  • Garnish: Confectioner sugar and cocoa tuile.

• BAKLAVA (N):

  • Tableside Description: Warm baklava served with pistachio and orange blossom ice cream.

  • Price: $21$.

  • Allergies: Nut, Dairy, Egg, Gluten, Spice, Citrus.

  • Components: Warm baklava with mixed nut filling (pecans, almonds, walnuts, cinnamon, and cayenne), spiral wrapped with olive oil layered phyllo dough and soaked in honey.

  • Sauce: Pistachio orange blossom ice cream.

  • Garnish: Candied pistachios.

• PASSION FRUIT CREAM A CATALANA (V):

  • Tableside Description: Vegan passion fruit creama, pineapple-malaga granita, and coconut leche sorbet.

  • Service Instruction: Pour passion fruit coulis tableside.

  • Price: $20$.

  • Allergies: Citrus.

  • Components: Exotic fruit custard (mango, banana, passion fruit, lime), coconut sorbet, pineapple granita, and passion fruit meringue.

  • Garnish: Vanilla bean infused grapefruit segments, lime sugar, and micro red vein sorrel.

• PIEMONTE HAZELNUT GELATO TOWER:

  • Tableside Description: Creamy freshly spun hazelnut gelato, candied hazelnuts, hazelnut praline, fleur de sel, orange zest, and marigold petals. Hazelnut oil is poured tableside.

  • Educational Note: The difference between gelato and ice cream is that ice cream contains eggs while gelato does not; ice cream also has a higher fat content.

  • Price: $52$.

  • Allergies: Nut, Dairy.

  • Serving Size: Serves $4$.

  • Timing: This dessert takes $10-13$ minutes to prepare.

  • Components: Hazelnut, orange, cream, and Gianduja. Spun in a Carpigiani Ice Cream Machine and hand-piped to order.

  • Sauce: Hazelnut oil poured tableside.

  • Garnish: Marigold petals, hazelnut praline and oil, orange zest, and FDS.

• RUBY BERRY PAVLOVA (GF):

  • Tableside Description: Raspberry pavlova (meringue) with mixed berries, lime zest, and raspberry & bourbon vanilla bean sorbet.

  • Price: $18$.

  • Allergies: Dairy, Citrus, Egg.

  • Components: Raspberry pavlova.

  • Sauce: Raspberry orange blossom coulis, raspberry espuma, and raspberry & bourbon vanilla bean sorbet.

  • Garnish: Micro red shiso, lime zest, and mixed berries.

• PASTILLA MILLE-FEUILLE (N):

  • Tableside Description: Crunchy caramelized phyllo wafers layered with vanilla and orange blossom sabayon and Sicilian pistachio praline.

  • Definition: Pastilla is a traditional Moroccan sweet pastry that can also be savory.

  • Price: $45$.

  • Allergies: Nuts, Gluten, Dairy, Eggs, Citrus.

  • Serving Size: Sharing dessert for $4-5$ people.

  • Components: Phyllo, sugar, egg, pistachio, vanilla, and cream.

  • Sauce: None.

  • Garnish: Vanilla ganache, snow sugar, pistachio dust, and Sicilian pistachios.

• CASA NEOS DESSERT PLATTER (N):

  • Tableside Description: Chef`s selection of Chocolate Lava Cake, Ruby Berry Pavlova, Mango Frozen Cheesecake, tropical & exotic fruits, macarons, and a selection of ice cream & sorbets.

  • Price: $95$.

  • Allergies: Dairy, Egg, Gluten, Citrus.

• ARTISAN ICE CREAM:

  • Tableside Description: Flavors include Pistachio Orange Blossom, Calisson Lemon, Vanilla, and Chocolate.

  • Price: $16$.

  • Allergies: Dairy, Egg, Nut, Citrus.

• SORBET SELECTION:

  • Tableside Description: Flavors include Raspberry Rose, Grapefruit, Orange, and Coconut.

  • Price: $16$.

  • Allergies: Dairy, Egg.